Goat Milk Nutritional Breakdown


The nutritional breakdown of goat milk given in the following table which shows that goat milk is quite similar in nutritional breakdown to cow and human milk but there are some obvious exceptions.

Nutrients Goat Milk Cow Milk, whole 3.25% Human Milk
Weight (edible portion) 244 g 244 g 246 g
Water 212.35 g 215.50 g 215.25 g
Calories 168 kcal 146 kcal 172 kcal
Protein 8.69 g 7.86 g 2.53 g
Total lipid (fat) 10.10 g 7.93 g 10.77 g
Fatty acids, total saturated 6.507 g 4.551 g 4.942 g
Fatty acids, monounsaturated 2.706 g 1.981 g 4.079 g
Fatty acids, polyunsaturated 0.364 g 0.476 g 1.223 g
Cholesterol 27 mg 24 mg 34 mg
Carbohydrates 10.89 g 11.03 g 16.95 g
Sugars 10.86 g 12.83 g 16.95 g
Calcium 327 mg 276 mg 79 mg
Iron 0.12 mg 0.07 mg 0.07 mg
Magnesium 34 mg 24 mg 7 mg
Phosphorus 271 mg 222 mg 34 mg
Potassium 498 mg 349 mg 125 mg
Sodium 122 mg 98 mg 42 mg
Zinc 0.73 mg 0.98 mg 0.42 mg
Copper 0.112 mg 0.027 mg 0.128 mg
Manganese 0.044 mg 0.007 mg 0.064 mg
Selenium 3.4 mcg 9.0 mcg 4.4 mcg
Vitamin C 3.2 mg 0.0 mg 12.3 mg
Thiamin 0.117 mg 0.107 mg 0.034 mg
Riboflavin 0.337 mg 0.447 mg 0.089 mg
Niacin 0.676 mg 0.261 mg 0.435 mg
Pantothenic Acid 0.756 mg 0.883 mg 0.549 mg
Vitamin B-6 0.112 mg 0.088 mg 0.027 mg
Vitamin B-12 0.17 mcg 1.07 mcg 0.12 mcg
Folate, total 2 mg 12 mcg 12 mg
Folic acid 0 mcg 0 mcg 0 mcg
Vitamin A, IU 483 IU 249 IU 522IU
Vitamin A, RAE 139 mcg RAE 68 mcg RAE 150 mcg RAE
Retinol 137 mcg 68 mcg 148 mcg
Vitamin E 0.17 mg 0.15 mg 0.20 mg
Vitamin D 29.28 IU 98.652 IU 9.84 IU
Vitamin K 0.7 mcg 0.5 mcg 0.7 mcg

*This breakdown is in per cup  (8 oz.) of milk.

Reference: USDA National Nutrient Database For Standard Reference.


Importance of Minerals Nutrition in Goat Milk

Having familiar with Goat Milk Nutritional Breakdown, and it’s comparison to Cow Milk and Human Milk. Let us learn the importance of each mineral and its content in goat milk. Now, for the details!

Firstly, calcium. Everyone knows that calcium is important for the healthy growth and is widely recognized for its role in maintaining the strength and density of bones and teeth.

However, calcium also has equal or lesser known roles in other health issues. When it comes to minerals nutrition, calcium is without doubt a real powerhouse.

Below is a list of some of the other proven benefits of calcium:

  • helps protect against colon cancer
  • improves blood clotting ability
  • helps prevent anemia
  • helps prevent muscle contraction
  • helps maintain healthy blood pressure


Calcium stored in our bones will be utilized by our bodies if our calcium intake is insufficient. This is obviously not desirable, having the effect of weakening the skeletal structure.

Goat milk is a good source of calcium, containing approximately 13% more calcium per serving than cow’s milk, and making it one of the predominant natural minerals in milk.


Phosphorus works in conjunction with calcium and vitamin D to help build and maintain strong bones, but also plays a role in activities of the brain, kidney, heart and blood. Goat milk has a higher phosphorous content, provides 27.0% of the daily value for phosphorus per serving, whereas, cow milk provides 23.2% of the daily value.


Zinc functions as an antioxidant and is also important for a strong immune system and for healthy skin and production of hormones. Zinc levels in goat and cow’s milk are comparable.


Sodium in the body is important for maintaining fluid balances, but too much sodium has been implicated in high blood pressure for some people. One cup of both goat milk and cow milk provides about 1/5 of the recommended daily intake for adults, with reports varying of which product actually contains more.


Goat milk has a substantial advantage in potassium content over cow’s milk, containing about 134% more. Potassium is important in maintaining a healthy blood pressure and in muscle contraction.

All milk is notably low in levels of iron, a mineral used in the production of red blood cells, and copper, which is important for healthy skin and hair. However, in comparison, goat milk does contain more of these minerals than cow’s milk.


Magnesium is particularly beneficial to the heart, helping to maintain a regular heartbeat, preventing the formation of blood clots and raising good cholesterol levels. It also works with calcium and vitamin D to maintain healthy bones. Goat milk has a higher content of magnesium than cow’s milk.


Manganese is probably the least known of the minerals, but it too has important functions in the human body. Along with some of the other nutrients, it is an antioxidant, and it also complements digestion by helping the body convert protein and fat to energy. Manganese also helps the body absorb thiamin, one of the B vitamins. Goat milk is significantly higher in manganese than cow’s milk.


Lastly, selenium. Selenium is generally accepted as a powerful cancer prevention nutrient. In addition to its inclusion in antioxidant enzymes, it also is essential to helping the body produce its own antioxidant, Glutathione peroxidase.

Selenium also strengthens the immune system and plays a role in keeping the heart and blood vessels healthy. In a comparative study of human, cow and goat milk, researchers found that, although the amounts of selenium in each were comparable, selenium from goat milk resulted in more than twice the peroxidase activity of that from human and cow milk.


Conclusion, Goat milk is a good source for minerals nutrition, especially in calcium, potassium and selenium.








How To Make Pumpkin Flan Using Goat Milk – Popular and Easy Gourmet Dessert Recipe



Low-Fat Pumpkin Flan


Flan is a delicious dessert that is easy to cook.


Pumpkin Flan can be served warm or chilled. The flan can be prepared 2 days in advance and kept covered and refrigerated. The recipe serves 8.




  • 5 eggs
  • 1/3 cup sugar
  • 1 1/2 cups whole goat milk
  • 1 3/4 cups sugar
  • 1/4 teaspoon salt
  • 1/3 cup water
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree




First, make a hot water bath for the flan by setting a 9-inch cake pan in a larger pan (broiler pan). Hold down the cake pan so it won’t float, and add enough hot water to the larger pan to come three-quarters of the way up the outside of the cake pan. Then remove the cake pan and put the larger pan of water in a preheating 350°F oven while you mix the flan.


Melt the 1/3 cup sugar directly in the cake pan the flan will be baked in. To melt evenly, hold the pan securely ( use tongs if you have one) over or just resting on a burner. Shake and tilt the pan, rather than stirring the sugar. Watch carefully. Once melted, the sugar will caramelize and begin to brown quickly. As soon as it turns golden brown, tilt the pan so that the entire surface is covered. Remove from heat. The caramel will harden and crack, but do not worry.


Beat together the eggs and the 1 3/4 cups sugar. Add the salt, water, cinnamon, vanilla, pumpkin puree and  goat milk. Set the caramel-lined pan in the middle of the hot water pan in the oven. Carefully pour the egg mixture into the cake pan. Bake for 30 minutes or until the custard has set. Test by gently pushing custard in center with back of the spoon. When baked, a crevice about 3/8 inch deep will form.


Carefully remove the baking pan from the oven and remove the flan dish from the hot water bath and allow to cool. While the flan is still warm, run a knife around the edge to loosen it. To remove flan, place a large, deep plate face down on top of the dish and invert the flan onto the plate. Make sure the plate is large enough to hold the flan and has enough of a well to hold the syrup. The flan will slowly slip free and the caramel sauce flow out.


*You may want to read the instructions again before you start the process in order to have a better understanding of the hot-water-bath method, if you are new to it.


Nutritional facts:

The Pumpkin Flan contains 259 Calories per serving; – Protein 6.9g, Carbohydrates 49.3g, Fat 4.8g, Cholesterol 118.4mg and Sodium 273.5mg.



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